Spiced Lentil And Butternut Squash Soup with Leftover Ham
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Serves: 4
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Prep Time:
10 mins -
Cook Time: 40 mins
What you'll need
• 1 The Greengrocer’s onion, diced
• 2 cloves The Greengrocer’s garlic, crushed
• 1 The Greengrocer’s butternut squash, peeled and cubed
• 2 sticks The Greengrocer’s celery, chopped
• 1 tbsp curry powder
• 100g red lentils
• 1 ltr vegetable stock
• 150ml double cream
• 100g leftover Christmas ham
• Chilli flakes and double cream, to serve
Method
1. Add a splash of oil to a large pot on a medium heat
2. Add the onion, garlic, butternut squash, celery and curry powder, a pinch of salt and cook for 6-8 minutes
3. Add the lentils and cook for two minutes
4. Add the stock - this should cover the vegetables
5. Bring to the boil and then reduce to a simmer for 20 minutes
6. Add 150ml of double cream and bring to the boil again, reduce and simmer for 10 minutes
7. Blitz the soup and stir in the leftover ham
8. Serve in deep bowls and garnish with a swirl of the remaining cream and a pinch of chilli flakes